You need this festive, roasted veggie dish on your holiday table!
Or any time for that matter!
If I lost you with vegetables, let me redeem myself with MAPLE SYRUP. Hi, welcome back.
Ghee, maple syrup, a touch of sage to keep them guessing, black currants and pine nuts take these everyday veggies from your old stand by to the unexpected table fave. Subtlety sweet and bursting with flavor and bite, this dish can seriously change the mind of any veggie hater. Buen provecho friends and happiest of holidays to you!
INGREDIENTS
1 lb butternut squash peeled and cut into 1-inch cubes or you can buy precut
1 lb brussel sprouts trimmed and halved
1 lb of rainbow carrots or carrots of choice peeled and cut on the diagonal into half-inch ovals
1 lb parsnips peeled and cut on the diagonal into half-inch ovals
SPICES FOR THE VEGETABLES:
Cinnamon
Ground ginger
Clove
Nutmeg
Pink salt
Pepper
FOR THE DRESSING:
1/3 cup ghee
1T pure maple syrup
1/3 cup dried currants
1/3 cup pine nuts
1/8t ground sage
Pinch of pink salt
dash of white pepper
METHOD:
Preheat oven to 400 degrees (385 if your oven runs high). Prepare and chop all veggies, laying the brussles cut side down on a parchment-lined baking sheet, give a quick coating of avocado oil spray, pink salt, and pepper. On another parchment-lined baking sheet, toss the butternut squash with a generous sprinkle of cinnamon, ginger, nutmeg, and pink salt, and spread squash in an even layer. Roast for 35min, until brussels are slightly caramelized and butternut squash is tender (but not mushy) – then, set them aside to cool. Using the same pans and parchment paper (less waste) spray the carrots with avocado oil spray, give a sprinkle of ground ginger and pink salt, and spread in a flat, even layer. Repeat the process with the parsnips, sprinkling with ground clove and salt. Roast for 35-40min until tender. Set aside to cool.
While the veg is cooking make the dressing! Toast pine nuts on medium heat, by spreading them in an even layer in a skillet. Nuts burn quickly so keep a close eye! Once fragrant and slightly toasted, remove from heat and set aside to cool. In a small saucepan, add all ingredients (except nuts) and heat over medium-low heat until it comes to a slight simmer. Takes about 5 min. Set aside to cool.
